Oh My Peachy Pie

I promise you I’m not only eating pie (2 pie posts in a row eeek)! My Grandpa has a peach tree in his front yard and the little tree has exploded with peaches this year. I mean LOTS of peaches, about 200+! There are so many peaches that the branches are breaking! So Dan and I have been assigned the task of picking all the ripe ones during our lunch break each day.

Happy to help!
Peach Pie

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
20 small peaches (or 10 big peaches) skinned and sliced
1 cup sugar
1 tbsp lemon juice
1/3 cup flour
2 tbsp butter
1/4 tsp nutmeg

-Throw all ingredients into a medium sized pot, cooking on low heat.
-Stir until the peaches become soft and sauce begins to thicken.
-After the bottom crust is baked, pour the the filling into the crust until level with the pie dish.
-Place dough on top of peaches. Decorate as desired.
-Bake in the oven at 350F for 20 minutes or until the top crust is golden.
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^^^Dan Dan my peachy man


Strawberry Rhubarb Apple Pie & A Triple Birthday at the Cabin

Strawberry Rhubarb Apple Pie
Ahhh yes, it’s that time of the year again…Growers Direct had a huge mountain of Rhubarb last week so I “stalked up” get it? 😉 We spent the weekend at the cabin for a triple Birthday party (Dan, Bryce and my Broski), playing can-jam Frisbee, swinging in the hammock, creating cocktails and hiking to the secret rock. It was really nice.
My babe is a sucker for the strawberry rhubarb combo, so I wanted to make him extra happy for his birthday. I ended up not having enough filling to fill the pie, so I added two skinned/sliced apples on top. I mean that’s what I was planning on doing the whole time…

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
2 cups rhubarb, chopped
2 cups strawberries, cut in half (no stems)
2 small apples, skinned and sliced
1 cup sugar
2 tbsp minute tapioca
1 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 teaspoon vanilla bean paste (or extract)

-Throw all ingredients into a medium sized pot (except for the apples) and simmer until the rhubarb begins to breakdown and the sauce thickens. Add more tapioca if needed to thicken filling.
-Once the bottom crust has been baked, pour the the filling into the crust until level with the pie dish.
-Arrange apple slices on top of strawberry rhubarb filling.
-Place crust on top of apples. Decorate as desired.
-Bake in the oven at 350F for 20 minutes of until the top crust is golden.

Strawberry Rhubarb Apple PieIMG_0170-1
^^^Tahquitz Peak
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^^^Trail blazer Ev, leading the way…with beer in hand of course.
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^^^Playing games and poker around the table.

^^^A little clip from our weekend away.


The 4th of July

4th of July
Happy 4th friends! Red, white and blue pops to start our day off right!
Red: raspberry & strawberries
White: coconut milk & banana
Blue: blueberries & blackberries

Hope you had a safe and happy independence day! One of my favorite things about summer is celebrating our country’s birthday!  The backyard parties, the little kid bike parades, getting together to watch fireworks at the dunes or lighting your own at home makes me feel nostalgic for the traditions my family had each year. I’m grateful for these kinds of traditions that bring us together with a shared sense of gratitude for our country. We started our 4th with a bike ride down to the beach, spent a few hours in the sun and then rode back home for a potluck party. We usually invite a few friends over and everyone pitches in by bringing something to share. This year we drove down to the dunes and watched the fireworks from the NAC – the perfect spot for viewing both Fashion Island and the Newport Dunes fireworks show at the same time. They’re pretty spectacular! Here are a few photos from the day…
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Passion Fruit Watermelon

watermelon passion fruit
Not to sound cheesy (okay, maybe a little bit), but I’m pretty passionate about passion fruit. If you’ve never tried it before, it has sweet and tart flavor – it basically tastes like paradise. You probably won’t find the fruit in your everyday grocery store, but if you stumble upon a batch, stock up! Passion fruit is $$$ here in southern California, but I found this fabulous little exotic fruit store in Westminster that sells it for $4.00 per pound instead of $3 each like you’ll find in regular grocery stores around here. So every other week I’ll stock up on about 20 or so. Ohhh these are my favorite! I’m a little crazy for this watermelon, passion combo. It’s fantastic! Sweet and tangy! My weekly tropical get-away.
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